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White 2021

$27.00 Regular price
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Riesling had 4 days soaking on skins prior to fermentation, before pressing and fermenting via natural yeast at cool temps. Rested oxidatively on lees for 6 months. Semillon was naturally fermented on skins for two weeks before pressing to stainless for a period of 5 months on lees. The Viognier was de-stemmed and fermented on skins for ten days before pressing, then rested on lees in old barriques for 6 months. All components were left un-sulphured until blending in September to encourage some generosity.

All orders shipped carbon neutral with Aus Post with insurance and signature on delivery.

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